Purple Pepper Confetti Salad: Eat The Rainbow!

How is it already Monday!?!? Why aren't weekends longer?

Over the weekend I overindulged a bit and compensated by making a vegan (not on purpose!) Purple Pepper Confetti Salad. This salad is perfect for today's Meatless Monday and can be served as a side or piled on top of tacos or eaten as salsa.

The salad started with gorgeous purple peppers. I wasn't sure whether they'd keep their color if I cooked them and decided to keep them raw. The rest of the vegetables were the ones that I had in my refrigerator. The key is to make sure that all the produce is about the same size: that's what makes it confetti in my mind ;)

Purple Pepper Confetti Salad: Eat The Rainbow!
Serves 1-2

1 corn, charred, kernels removed
1 purple pepper, diced
2 tomatoes, diced
10 green beans, blanched, chopped
1 tablespoon chopped parsley
dressing: equal parts olive oil, lemon juice, stone ground mustard
salt & pepper to taste

1. In a bowl combine the first five ingredients.
2. Whisk together the ingredients for the dressing and season with salt and pepper. I used the mustard container because there was only a bit of mustard left: perfect for one portion of the salad.
3. Add the dressing to the salad. Mix well.

Doesn't this look pretty?

How's your Monday?